Study On Special Powder For Instant Glutinous Rice Balls

With the development of modern society and the improvement of people's living standard,the requests for food flavor,quality and variety are improving,the demands for convenient food and instant food also have improved significantly.In this paper,glutinous rice of eight different regions and different varieties were collected,basic ingredients such as protein content,starch content,fat content and physicochemical properties like pasting properties,retrogradation and texture properties have been determined to explore the differences between eight glutinous rices,the effects of these differences on making instant glutinous rice balls were analyzed and finally found out glutinous rices to make instant glutinous rice balls.To solve the problem of being collapse,poor taste,aging and improve the quality of instant glutinous rice balls,monoglyceride,carrageenan,guar gum,sodium carboxymethyl cellulose,the complex of hydroxypropyl two starch phosphate ester and pregelatinized starch were selected to analyze their effects on quality,and the best compound modifier was picked out.Finally,processing effects were studied and the best technological process was optimized.The component and physicochemical properties of different kinds of waxy rice are varieties.The expansion of Thailand indica glutinous rice 1 is the strongest,Northeast japonica glutinous rice is the second and Jiangxi indica glutinous rice has the worst expansion.The dissolution rate of Thailand indica glutinous rice 1 is the lowest and Jiangxi indica glutinous rice is the strongest.Water absorption and consistence of all the rices are similar.In eight kinds of glutinous rice balls,the slump anterior posterior ratio of Jiangxi indica glutinous rice is the lowest,it is harder and easy to shape.The sensory evaluation of Northeast japonica glutinous rice is the best which is followed by Thailand indica glutinous rice 1,the worst one is made of Jiangxi indica glutinous rice.Northeast japonica glutinous rice has the lowest aging degree.As for gelatinization,the peak viscosity is highly significant positive correlated with the moisture and significantly positive correlated with gel consistency,the peak viscosity is significantly negative correlated with solubility.The gelatinization temperature is highly significant negative correlated with starch and gel consistency and significantly negative correlated with moisture and water absorption,it is significantly positive correlated with solubility.Elasticity is significant positive correlated with expansion.The starch content is highly significant negative correlated with aging degree,water absorption and consistence are both significant negative correlated with aging degree.The sensory evaluation of glutinous rice flour is significant positive correlated with moisture,expansion,starch,water absorption,gel consistency and significant negative correlated with water solubility.In eight kinds of glutinous rice flour,Northeast japonica glutinous rice and Thailand indica glutinous rice 1 were selected as raw materials.The ratio of Northeast japonica glutinous rice and Thailand indica glutinous rice 1 are 6:4.The modifier was screened by single factor,the results showed that xanthan gum has highly significant positive effect on slump and the effect of monoglyceride is significant.CMC-Na and hydroxypropyl distarch phosphate could significant effect aging degree of instant glutinous rice balls.Hydroxypropyl distarch phosphate has significant effect on sensory.When the proportion of CMC-Na,monoglyceride,guar gum,xanthan gum,hydroxypropyl distarch phosphate are 0.6%,0.3%,0.5%,0.35%,20%,the instant glutinous rice balls have the best quality.Among the methods of making instant glutinous rice ball,using hot water can get the best sensory and the slump is the lowest after cooking.As for water addition,more water leads to greater sliump after cooking,little water will make balls harder and the glutinous rice ball will have no soft waxy taste,but much water will make balls too soft and without chewing.The cooking time was compared,too short time will make balls insufficient cooking,it laeds to worse soft waxy taste and bad sensory.When balls are cooked too long time,the water vapour will be absorbed in large quantities,it also makes the sensory bad,more cooking time makes greater sliump.The best process is to use hot water to make fried glutinous rice cakes and add 60%(w/w)water and then cook for 30 minutes.